Kroeung (recipe)
| Kroeung (recipe) | |
|---|---|
| Dish | Kroeung |
| Recipe language | English |
| Adapted from | Chef Nak, HOPE: Delicious, Simple and Fast Cambodian Cooking |
| Instructions | Recipe available |
| Yield | 300 g, enough for 7 to 10 uses |
| Subjects | Food & Foodways |
| Creator pages | Chef Nak |
Hand-pounded lemongrass paste built up aromatic by aromatic, made in a batch large enough for several dishes.
This page records one documented preparation of Kroeung, summarised from a published recipe. (Chef Nak)
Ingredients
- 2 g kaffir lime peel or zest, finely chopped, optional
- 6 g kaffir lime leaves, finely shredded
- 15 g fresh turmeric, thinly sliced
- 39 g galangal, thinly sliced
- 60 g garlic, peeled
- 90 g shallots, peeled
- 90 g lemongrass stalks, thinly sliced
Preparation
- Pound the galangal in a mortar until smooth.
- Add the kaffir lime peel and leaves and pound until blended in.
- Add the lemongrass and pound until smooth and aromatic.
- Add the turmeric and pound until the paste is evenly golden.
- Add the garlic and pound it in thoroughly.
- Add the shallots and pound until the paste is uniformly smooth.
- Pack into airtight containers or bags and keep refrigerated or frozen; a mortar and pestle gives the most aroma, though a food processor also works.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.